**** Alice Springs Chicken Tenders ****
Marinade
1/2 C Dijon Mustard
1/2 C Honey
1/3 C Mayonnaise
1 tsp Lemon Juice
Chicken
2 - 2 1/2 lbs Chicken Tenders
8 Slices Bacon - cooked & chopped
1 lb Mushrooms - sliced
1 Medium Onion - sliced
3 Tbsp Butter
2 Tbsp Oil
Salt & Pepper to taste
8 oz Cheddar Cheese - shredded
4 Scallions - sliced
In a small bowl whisk together dijon, honey, mayonnaise & lemon juice until well combined. Set aside
Season your tenderloins with salt & pepper. Place in a container or zip lock bag and add marinade.
Refrigerate at least one hour or overnight is best.
In a large skillet melt the butter, add sliced onions cooking until they just start to turn translucent. Add mushrooms. Season with salt & pepper if needed. Cook until the liquid has evaporated and mushrooms start to brown. Remove from pan and wipe out with a paper towel.
Heat oil and add tenderloins cook 4 - 5 minutes each side or until golden brown.
Spray a 9 x 13 baking dish with cooking spray. Place chicken in dish and spread evenly. Top with cooked mushrooms, bacon, cheddar cheese & scallions.
Bake @ 400 F for 15 - 20 minutes or until cheese has melted.
**** Skillet Hot Dog Mac & Cheese ****
1 lb Macaroni - elbows or shells
3 Tbsp Butter
2 C Heavy Cream
1/2 tsp Onion Powder
1/2 tsp Ground Mustard
1/2 tsp Paprika
1 tsp Garlic Powder
Salt & Pepper to taste
1 pkg 9 Count Hot Dogs - cut in pieces
4 C Shredded Cheddar Cheese - divided
1/4 - 1/3 C Milk
Boil macaroni to al dente - drain and set aside
In a large oven proof skillet melt butter on a low - medium flame. Add heavy cream, stirring
until cream starts to heat up. Add in the onion powder, ground mustard, paprika
garlic powder & salt and pepper if using.
Slowly add 3 cups of shredded cheddar until everything starts to blend together. Add macaroni &
hot dogs stir until combined.
If the sauce is too thick add some milk to thin it out. Top with remaining 1 cup of cheese
Bake @ 400 F for 20 minutes or until cheese has melted.
**** American Chop Suey ****
1 lb Bacon - cut in pieces
1 1/2 lbs Chop Meat
1 Medium Onion - diced
1 Green Bell Pepper - diced
3 - 4 Cloves Garlic - minced
1 tsp Salt
1/2 tsp Pepper
1 32 oz Marinara Sauce or 28 oz Crushed or Whole Tomatoes crushed
1 lb Elbow Pasta or similar like Pipette or Gemelli
Cook pasta according to directions
In a large sauce pot or dutch oven cook bacon until nicely browned. Add chop meat and
cook for a few minutes. Add garlic and onions stirring until onions start to become
translucent.
Drain some grease if needed.
Season with salt & pepper. Add your sauce, this is my shortcut. The original recipe called
for 28 oz can of whole tomatoes crushed. You can use either one.
Simmer for 10 minutes.
Add cooked pasta and stir well
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12 сен 2024
